Sunday, July 30, 2017

Strawberry Shortcake

I can't seem to get enough strawberries these days.
I don't know if it is because they are just so beautiful and plentiful right now,
or if it has something to do with summer coming swiftly to an end 
and I'm trying to catch hold of the last lovely bits of it.

Whatever it is,
I know I will making this delicious strawberry shortcake at least once every summer
from. now. on. :-) 

You will need -

1 box vanilla cake mix, prepared according to package directions
1 cup sugar
6 tablespoons cornstarch
2 cups water
1 3 ounce package strawberry jello
2 lbs strawberries, chopped (save a few whole for garnish)
8 ounces whipped cream cheese
1 can sweetened condensed milk
1 12 ounce carton of cool whip

First, bake your cake and allow to cool completely.

Slice into cubes.

Next, prepare the strawberry sauce.

Combine sugar, cornstarch, and water in a small saucepan.
Bring to a boil, stirring constantly.
When boiling, add jello and turn off heat.
Continue to stir until thickened.
Let cool completely, and then add chopped strawberries.

Then, prepare the cream.
 Mix softened whipped cream cheese with condensed milk until smooth and creamy.
Then add cool whip and mix until combined throughly.

Finally, assemble the trifle.

Layer cake, strawberries and cream three times.
Top with cream and whole berries.
Refrigerate until serving.


Friday, July 28, 2017

Menu Plan

Supper Menus
July 29th - August 5th

supper - grilled steaks, grilled corn, peppers, and zucchini, mashed new potatoes, sliced tomatoes

breakfast - breakfast ring
dinner - church potluck, taking spiral pasta salad, strawberry shortcake trifle
supper - breakfast for supper

breakfast - chocolate chip muffins
supper - chicken spaghetti, garlic knots

supper - mexican lasagna, chips and salsa

supper - black bean burgers, french fries


homemade pizza

Strawberry Ice Cream Cake

There's just nothing like summer, strawberries, and cake and ice cream!

Prepare a white box cake mix according to package directions
Let cool completely.

Soften a carton of Blue Bell Strawberries and Homemade Vanilla 
for a few minutes on the counter.

Slice up a pound of strawberries

and leave a few whole for garnish.

Slice your cake into four layers and place one inside a spring form pan.

Spread a few scoops of ice cream onto the cake

and layer strawberries around the outside.

Repeat layers three times,

spreading strawberries over the top on the last layer.
Cover and place cake in freezer for 12 -24 hours. 

Remove cake from spring form pan and decorate with whipped cream and whole strawberries.


Southern Buttermilk Biscuits

I am forever trying to make the 
lightest, fluffiest, flakiest 
buttermilk biscuits. :-)

Here are some tips I have gathered over the years -

everything must be cold!
cold bowl, cold fork, cold ingredients, cold biscuit cutter
never use your warm hands

freeze your stick of butter and then grate it into your flour

real buttermilk, no substitutes

cut and stack your dough (this makes layers!)

press and lift to cut the biscuits, don't twist your cutter

bake biscuits touching to help them rise

Any other tips you'd like to share with me?

Friday, July 21, 2017

Menu Plan

Supper Menus
July 22nd - 28th

supper at wedding reception

breakfast for supper

out of town

spaghetti and meatballs, caesar salad, garlic knots

grilled chicken, squash and corn casserole, southern style green beans and new potatoes, fresh sliced tomatoes, southern buttermilk biscuits, strawberry ice cream cake

jalapeno chicken enchiladas, refried beans, spanish rice